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Grill it, melt it, grate it - the versatility of Edam means you can do more than just enjoy it on its own.

Edam fan Lesley Waters, of Ready Steady Cook fame, has created this wonderful Easter recipe - Edam and Salmon Omelette Wraps - so your whole family can enjoy the traditional taste of eggs at Easter with your favourite cheese, with 25 per cent less fat.

Serve it as a hearty brunch or a healthy supper and indulge without the guilt.

For more recipes, log on to www.edammade.co.uk

Edam and Salmon Omelette Wraps with Mustard and Dill Dressing

Prep: 10 minutes

Cook: 5 minutes

Ingredients

2tbsp olive oil - 1tsp runny honey - 1tbsp wholegrain mustard - 1/2 lemon, juice only - 2tbsp fresh dill, chopped - 15g or 1/2 oz butter - 4 large free range or organic eggs - 75g or 2 3/4 oz Edam cheese (grated) - 55g or 2oz rocket leaves - 125g/4 1/2 oz smoked salmon - 90g bag mixed baby salad leaves

Method

Crack the eggs into a bowl and whisk briefly to break up. Add the rocket and season to taste.

Heat the butter in a large non-stick frying pan until foaming. Add the egg mixture and sprinkle over Edam. With a wooden spoon gently stir mixture around the surface of the pan. Cook until golden brown underneath. Place under the grill until just setting on top.

Remove the pan from the heat and arrange the salmon over the top. Using a palette knife, roll the omelette tightly and turn out onto a chopping board.

Arrange the salad leaves in the centre of 4 plates and drizzle with a little of the dressing.

Cut the rolled omelette on the slant into 8 equal pieces and place on top of the salad leaves. Drizzle over and around the remaining dressing and serve straight away.

Lesley's Tips

You could use smoked trout in place of the salmon or look out for gravad-lax (marinated salmon) this would be equally delicious

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